Air-Fryer Parmesan, Rosemary, and Black Pepper French Fries

Get ready for a flavor explosion with these french fries! Though they involve a few steps, every bite is totally worth it. The parmesan brings a delightful saltiness, while the rosemary makes the flavor pop! Feel free to swap in any green herb you like instead of rosemary. And of course, a sprinkle of black pepper finishes it off perfectly.

I whipped these up last night, and they were absolutely delicious! John usually isn't a fan of french fries, but he devoured every single one on his plate. We both prefer homemade fries over frozen ones any day, and these were a hit!

Exciting tip: Keep that tossing bowl just as it is while you're cooking! The oil inside is your secret weapon for achieving that perfect crispiness.

Air-Fryer Parmesan, Rosemary, and Black Pepper French Fries

Ingredients

• 1 1/2 pounds russet potatoes, unpeeled.

• 2 Tbsp vegetable oil

• 1 1/2 ounces Parmesan Cheese, grated (3/4 cup)

• 4 tsp minced fresh rosemary

• salt and pepper to taste

  
  

Directions

1. Cut potatoes lengthwise into 1/2 inch thick planks. Stack 3 or 4 planks and cut into 1/2 inch thick sticks; repeat with remaining planks.

2. Submerge potatoes in large bowl f water and rinse to remove excess starch. Drain potatoes and repeat process as needed until water remains clear. Cover potatoes with hot tap water and let sit for 10 minutes. Drain potatoes, transfer to paper towel-lined rimmed baking sheet, and thoroughly pat dry.

3. Toss potatoes with 1 Tbsp oil in clean, dry bowl, then transfer to air-fryer basket. Place basket in air-fryer, set temperature to 350 degrees, and cook for 8 minutes. Transfer potatoes to now-empty bowl and gently toss to redistribute. Return potatoes to air-fryer and cook until softened, about 5- 10 minutes. Keep an eye on them.

4. Transfer potatoes to now-empty bowl and toss with 1/2 cup parmesan, 1 Tbsp rosemary, remaining 1 Tbsp oil, 1/4 tsp salt, and 1/4 tsp pepper. Return potatoes to air-fryer, increase temperature to 400 degrees, and cook until golden brown and crisp, 15-20 minutes. Toss the basket gently every 5 minutes and keep an eye on them.

5. Transfer fries to bowl and toss with 1/4 cup parmesan and remaining tsp rosemary. Season with salt and pepper to taste.

6. Transfer to a larger plate and sprinkle with remaining 1/4 cup parmesan.

7. Serve and enjoy.

I promise you and your family will absolutely adore these, and they'll definitely become a staple in your regular rotation!